Brussels sprout, sweet potato and tomato salad Recipe

serves:

2

Skill:

medium

Cost:

cheap

Prep:

20 min

Cooking:

40 min

Nutrition per portion

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Calories

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0%

Fat

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- Saturates

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This is a heavenly salad with roasted Brussels sprouts and sweet potatoes, as well as added chilli flakes and lemon for a zesty kick. Sweet potato is much less starchy than regular white potato and sprouts are an amazing veg packing their punch with heaps of vitamin C and K, which makes this salad a really fab, healthy option. Brussels sprouts can be found in abundance around Christmas time, so this recipe is perfect to make during the festive period. It’s delicious made year-round though too! The crushed walnuts add extra crunch to make this salad full of lovely textures as well as a variety of colours and flavours.

Ingredients

500g brussel sprouts

3 sweet potatoes

100g cherry tomatoes

4 spring onions

2 tbsp melted coconut oil (or butter)

1 tsp chilli flakes

Salt and pepper

1 lemon

3 tbsp olive oil

1 handful of crushed walnuts

Method

Set your oven to 200°C/392°F/Gas mark 6.

Cut the brussels in half and and the sweet potatoes into chip size pieces.

Place on a roasting tray with the coconut oil, salt and pepper. Mix well so that the vegetables are well seasoned and oiled up, roast for 35-40 minutes until both are cooked through.

Cut the tomatoes in half and the spring onions finely.

Mix the olive oil, lemon and a pinch of salt together- this is your dressing.